– 1 can of cooked chickpeas (400gr)
– 1 soup spoon of Tahini (sesame seed paste)
– Salt to taste
– a bit of water, some people also make it with olive oil, which is also good.
– 1 clove of garlic
– a bit of lemon juice.
How you do it?
If you have the time and patience for it, you could get dried chickpeas, and cook them. But if you are more like me, just get a can. The trick to get a smooth Hummus lays in peeling off the cooked chickpeas. Now this does take a bit of time, so get a friend / partner on the job too…
Put the peeled chickpeas in a blender. Together with the Tahini, a bit of salt, water or olive oil, a glove of garlic, and a few drops of lemon juice.
Let it blend to a pulp.
Now you can add other ingredients to make it more interesting…. I suggest the following:
– Tomatoes (sun dried are better, otherwise it gets too liquid at the end)
– Fresh spices such as rosemary, parsley, basil or oregano.
Put one or more additional ingredients and blend it one more time.
Place the Hummus in a serving dip dish, and accompany it with cut watery vegetables such as carrot, paprika, cucumber or bread such as pita.